Pretend cream: yuk

I love cream doughnuts

It’s about 2 years since I had one!

Devon split buns with jam and cream are nice too.

Fresh cream is one of my favourite things. In fact I often use cream as a cake filling rather than icing.

Fake cream does bring back fond memories of school dinners in the early 70s. The main part of the pudding was usually very good (chocolate concrete aka shortbread is well remembered) but it was always accompanied by a lump of fake cream. For some reason we referred to the cream as ‘larks’ vomit’ and tried to remain unseen whilst flicking it at the ceiling.

Lark’s Vomit was a line in a Monty Python sketch in the early 70s.

Blossoming

Lark’s Vomit was a line in a Monty Python sketch in the early 70s.

That could well be the origin. I’ve been carrying that wonder for about 50 years!!

You have reminded me of a cream substitute I liked as a child but my mother would never buy. I can't remember the name but you could put it on tinned fruit or jelly and it whipped up or came in a spray can. It was very white.

LRavenscroft

You have reminded me of a cream substitute I liked as a child but my mother would never buy. I can't remember the name but you could put it on tinned fruit or jelly and it whipped up or came in a spray can. It was very white.

Was it the cream substitute that also came in packets of Birds Trifle?
That was a powder, I think, and had to be whipped up with milk.

Dream Topping?

I have used Alpro single soya alternative to dairy cream for years. Any dinner guests have been impressed with the taste, just like real cream but absolutely love the fact that it is calorie free and request extra if it’s going.

I have noticed Elmlea now do a non dairy double cream and will give that a taste sometime. 🤞

I don't really eat cake. Don't like sweet, sugary things. Why am I not slimmer?

No, you’re not alone. If it’s not fresh cream I won’t buy it. As for those cakes and cupcakes with loads of frosting on top - if I’m at a birthday party I always scrape it off before eating the cake.

In the 50s I worked in my school holidays at a shop which served boarding houses and holiday flats. It was one of my jobs to make up the "cream" orders. It was a powder mixed with water and then whisked in a Kenwood mixer. It was then dispensed into the customers own container. From this time distance it seemed to taste OK

No. I seem to remember from ’Home Craft’ classes in the 60s it’s made with vegetable fat like Trex and icing sugar whipped together. Yuk! If no fresh it’s butter, marscapone with icing sugar or bust! These days commercial buttercream isn’t great.

My DGD17 is a very good baker and makes very good cup cakes , but I don’t eat them because the buttercream icing she make for the top of them is far too sweet for me ( and I love sweet stuff) . She also makes double chocolate cookies which her mum takes in for the doctors and nurses on the night shift with her in our local hospital .
I much prefer fresh cream in cakes or dream topping on a trifle . No wonder I’m rotund

Absolutely agree with everything you say.
The worst I've tasted recently was a plant based one (Elmlea I think) totally didgusting it was pale grey!

I agree. They look really pretty, but way too much Frosting. I don't know anyone who eats the frosting Give me the old fashioned fairy cakes we used to make

I don't get cream of any sort - no taste and a greasy texture. my mom and brother used to love the stuff and in Cornwall you could get ice cream with clotted cream. Horrible .

i don't understand why people like latte coffee either as it must dilute any coffee taste. Black coffee, dark chocolate is my choice first time.

The "fake cream" sold in Denmark is quite palatable. I have used it when we were on camping holidays, but no repectable baker, tea-shop or the like uses it here, or as far as my experience goes do they in Germany.

If what is in use where you are tastes so bad, then the obvious answer is to find a better confectioner.

Queenofhearts

I agree. They look really pretty, but way too much Frosting. I don't know anyone who eats the frosting Give me the old fashioned fairy cakes we used to make

I had the argument at our village show as one of the judges . What’s best - fairy cake with a good sponge, neatly cut with a not over generous butter icing and dusted with icing sugar, or a cupcake of mediocre sponge that looks wonderful as it appeals to the greedy in all of us, decorated with shop bought balls etc. I won that argument!

I, on the other hand, feel ill after eating fresh cream, so welcome the artificial stuff in cakes - though I can't remember when I last had any.

A lot of cakes have had fake cream in them for years in UK. The fresh cream ones are in the fridge cabinets, the others on shelves unless the store is trying to con you into thinking its fresh cream and keeps them too in the fridge. The squirty cream in canisters is fresh but with lots of additives and disappears almost instantly. I don't enjoy all the frosting on cupcakes, overwhelms the cake.

I love real dairy cream. Particularly partial to a Belgium choux bun stuffed with whipped cream and topped with coffee icing.

I like fresh cream. BUT love confectioners custard even more. Always choose it over fresh cream.

One of my old bosses used to call it "sympathetic cream"

I haven’t had much cake Since I have been unable to bake my own. My grandchildren used to love my profiteroles with real cream and I won competitions atWI with my Danish pastries with real marzipan filling.